BSc (Hons) International Tourism and Hospitality Management (Top-up Degree)

The course aims to:

• Provide students with knowledge and understanding in the key functional areas of organisations, the external environment and management.
• Provide students with knowledge, concepts and principles of the main functional areas of tourism and hospitality.
• Develop knowledge and understanding of the main principles and practices of management with the ability to apply these skills to the solution of work-based problems.
• Prepare students with the skills and competencies needed for a successful career in international tourism and hospitality management.

The required qualification for entry to the top-up programme is normally an HND qualification with a merit profile. In circumstances where students have achieved less than an average of a merit profile, a recommendation for acceptance to the top-up could be made (as long as the full HND qualification has been awarded), but this would need to be supported by a clear rationale (e.g. extenuating circumstances that have impacted on performance, or an assurance from the admission team that the applicant has the skills and ability to operate effectively at Level 6.

TERM 1

• Leadership: Theory and Practice (20 cr.)
• The Future of Tourism and Hospitality (20 cr.)

TERM

• Managing Risk (20 cr.)
• Managing Change (20 cr.)

TERM

• Research Project (40 cr.)

Leadership

Views about the appropriate role of leadership reflect the economic, social and political context in which leaders operate. The module examines various theories of leadership with their application to tourism and hospitality. In particular, the link between theories of change and the role of leaders in building trust through the exercise of ‘responsible’ leadership is examined. This is supported by an analysis of the relationship between effective leadership and personality traits, ‘followership’ leadership and transformational leadership.

The Future of Tourism and Hospitality

The population of the developed countries, which accounted for 75 per cent of world tourism in 2010, is static and growing older. An ageing population has different characteristics and requirements to the so-called ‘dot.com’ generation. The tourism and hospitality industry will, therefore, need to re-focus on the medical and nutritional needs of the former, and the real-time, ‘24/7’ needs of the latter. An ageing population is likely to result in accelerating growth in cultural tourism whilst technological innovations will have a greater impact on the online information and reservation needs of the latter. These trends are examined in the context of continuing globalisation with implications for the structure and organisation of the industry.

Managing Change

The aim of the module is to inform students about the nature, process and management of organisational change. Highlighting various models and approaches, the module uses case analysis to examine the interpersonal, group and organisational issues associated with change management in a range of tourism and hospitality situations. By analysing the usefulness and drawbacks of different models it will enable students to identify the most suitable approach in a specific situation with the development of an implementation strategy.

Managing Risk

The module examines the nature of risk and the processes for identifying and managing risk in tourism and hospitality organisations. The characteristics of human error are explored as background to an appraisal of various risk assessment models and approaches to risk management. Once various risk factors have been identified and an assessment completed, systems for managing risk can be evaluated. The module concludes by an analysis of the relationship between risk and safety which leads to an examination of how a ‘just’ culture for balancing safety and accountability can be developed.

Research Project

The independent research project provides students with an opportunity to integrate and apply knowledge and understanding from the three years of the programme to a tourism and hospitality environment, to develop research skills and study current management literature in a specialised area. The project is an original, detailed research analysis on a topic selected in consultation with, and supervised by a member of LSME’s academic staff. The project includes a critical literature review and primary and/or secondary empirical work to address a specific research question (or questions).

The course lasts one academic year of full-time study.

The top-up programme is delivered through a full-time of formal lectures, workshops and seminars.

Various methods are used to assess each module including essays, reflective assignments, written reports, oral reports, case studies and projects. There are no time-constrained examinations.

Students who are awarded a minimum of a 2(2) classification can progress to a range of university Masters programmes in a relevant subject area, including an MBA. Students can also progress in employment in a range of positions with supervisory, team leading or managerial roles.